Make your regular puris attractive by making these delicious and attractive whole wheat palak or spinach puris. These palak puris turn naturally green due to the addition of palak puree. Just mix palak puree in whole wheat flour and make a soft pliable dough. Use this dough to make puris.
Spinach is highly rich in nutrition. Consumption of spinach regularly protects us from certain types of cancers, promotes bone and brain health, maintains blood pressure and since it is rich in vitamin A it also protects eye health. Apart from this spinach is good for skin and since it is rich in iron, it can be used to treat anemia.
Also I have used Vivatta whole wheat flour chakki atta. Whole wheat flour is healthy as it is loaded with vitamins, fiber and proteins which improves health.
It is easy to attract children to eat these nutritious puris with shrikhand or kheer. You can even pack it in their snack box or lunch box.
Ingredients: Makes 15 puris, Time Taken : 45 Minutes
1 cup Vivatta Chakki Whole Wheat Flour
20 long palak leaves, chopped
¼ inch piece of ginger, peeled and chopped
1 green chili, chopped
1 teaspoon cumin powder
1 tablespoon water
2 tablespoon oilFor frying the puris:
1 and ½ cups oil
Salt to tasteProcedure:
1 cup Vivatta Chakki Whole Wheat Flour
20 long palak leaves, chopped
¼ inch piece of ginger, peeled and chopped
1 green chili, chopped
1 teaspoon cumin powder
1 tablespoon water
2 tablespoon oilFor frying the puris:
1 and ½ cups oil
Salt to tasteProcedure:
1) Boil the chopped palak, ginger and green chilies together.
2) After boiling, spread it on a strainer for 30 minutes and let all the water get drained.
3) After cooling, take the boiled contents from the strainer and add to a mixer and make a thin puree. Do not add water, just make a puree.
4) In a mixing bowl, add Vivatta whole wheat flour, palak puree from the mixer, 2 tablespoon oil, cumin powder and salt and mix to make a soft pliable non-sticky dough.
5) Add 1 tablespoon water only if the dough is very hard. Remember that palak will release water.
Keep the dough covered with a muslin cloth for 30 minutes.
6) After 30 minutes again, mould the dough and make small marble sized balls.
7) Dust the rolling table with little whole wheat flour and flatten the puris with a rolling pin. The width of the round puris should be ideally around 2 and ½ to 3 inches.
8) One by one flatten all the balls into small thick puris and keep them ready on a separate plate.
9) Heat a kadai and add oil. When oil gets heated, gently add a flattened puri.
10) Using a frying spoon or slotted spoon gently press the puri, put some hot oil on top and move in a circular way.
11) You will notice that the puri gets puffed and rises up. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the puri in oil for more than 2 Minutes else it will become brittle.
Drain it on kitchen towel.
12) Continue the deep frying process for all the other flattened puris.
Serve them hot with amrakhand or chana masala.
To know more about Vivatta, check this page: http://bigbasket.com/pb/vivatta/
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